| Prep Time | 20 minutes |
| Servings |
piece
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Ingredients
- 250 gms Paneer Cottage Cheese Chenna / /
- 1 tsp Maida All purpose flour /
- 1 tsp Suji Semolina /
- 4 tbsp Mawa Khoya /
- 8 Pistachios (blanched & chopped)
- 5 Almonds (blanched & chopped)
- 1/2 tsp Cardamom powder
For syrup :
- 3 cups Sugar
- 5 cups Water
- 2 tbsp Rose water
- 1 pinch Saffron – / 7-8 strands
- 2 drops Yellow food color – (optional)
Ingredients
For syrup :
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Instructions
- Take fresh paneer or chenna and knead is gently through your palm to make a soft and remove it’s crumble. I used ready made paneer from the market. You can make chenna at home also. In whatever case it should be absolutely fresh.
- Add maida and sooji and knead well to make a smooth and a soft dough.
- Cover the dough with a soft muslin cloth and let it rest for 5-6 mins and meanwhile prepare the stuffing.
- In a non stick pan add mawa and the chopped nuts along with cardamom powder and stirr continuously till everything incorporates with each other. Keep stirring till the mawa starts folding up into a lump. Turn off the gas and allow it to cool.
- Once the stuffing is cool, let’s start making the balls. Pinch a lemon sized ball from the paneer/chenna dough and take around 1/2 tsp of stuffing mix prepared and place in between the ball and cover it from all sides.
- Roll it between the palm to make a smooth ball. Make sure there should not be any cracks in it. Keep aside in a plate.
- Make similar balls using the same technique. Raj bhog is usually larger in size as compared to rasgulla, so while making chenna balls make sure the size of them are bigger as compared to what you make for rasgulla.
- For making sugar syrup. Take a large thick bottomed pan and heat water. Once the water starts boiling, add sugar, saffron and rose water and allow it to boil till the sugar melts completely.
- Drop the chenna balls into the sugar syrup carefully and let them boil on hig flame for 5-6 mins.
- After 5 mins simmer the gas and add 1/2 a cup of water from the side to thinner the syrup.
- Again let the chenna balls boil on high flames from another 6-7 mins or till they double in size.
- If you are not using saffron, then you can add few drops of yellow food color while making the syrup. I used saffron hence it gave a natural golden color to the sweet.
- Turn off the gas and allow everything to cool.
- One the sweet is cool completely, transfer it to another serving bowl and refrigerate it till chilled.
- Serve chilled with the Rag Bhog dunked in lots of sugar syrup and garnished with saffron strands.
Recipe Notes
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